Spaghetti Squash

Photo by Cappers.

We love pasta from spaghetti and meatballs to lasagna to ravioli. Of course it's only good in moderation. But there's a pasta substitute that you just might love that is not only delicious, but good for you too. Today is all about spaghetti squash.

Spaghetti squash got its name because it can be shredded to look like spaghetti noodles. It's a winter squash with seeds. The fruit color ranges from ivory to yellow to orange. The orange varieties, like carrots, have a higher carotene content. The center of the squash contains large seeds with a bright yellow flesh. Before the squash is cooked, it looks like other squash varieties, but once it's cooked the flesh looks like spaghetti! This squash is really healthy as well. It has benefits such as folic acid and Vitamin A.

Cooking spaghetti squash is a little time-consuming, but not too difficult. First, you need to get your oven to 350 degrees. To prepare the squash, cut it cleanly in half lengthwise. Remove just the seeds by scraping them out with a spoon, leaving all the stringy flesh in place.

Use a little olive oil and bake until tender which is about 45 to 50 minutes. The best way to break up the inside of the squash is to run a large spoon very gently just inside the skins, trying not to tear them. Then pry up and fluff the flesh lightly with a fork to separate it into strands, leaving the strands in the squash shells.

Dress is up with everything from meat to sauce to cheese and enjoy!

For more on squash, keep reading!


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